Grandpa's Garden Chicken Soup

Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 209 Calories

Ingredients

• ¼ cup chopped fresh parsley
• 1 pinch salt and ground black pepper to taste
• ¼ cup chopped fresh basil
• 1 tomato, chopped
• 2 carrots, sliced
• 3 cubes chicken bouillon
• ½ medium head cabbage, chopped
• 1 tablespoon chopped garlic
• ½ large onion, chopped
• 2 Yukon gold potatoes, diced
• water, to cover
• 1 whole chicken, quartered
• 1 stalk celery with leaves, cut into chunks
• 2 kohlrabi bulbs, peeled and diced
• 1 large turnip, diced
• 2 ears sweet corn, cut from cob
• 4 ounces fresh green beans, trimmed

Recipe Instructions

Step 1

Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.

Step 2

Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.

Step 3

Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.